Shaved Brussels Sprout and Herb Salad for Migraine Sufferers

Shaved Brussels Sprout and Herb Salad

Serves 4 / Prep time: 15 minutes

NUT-FREE	VEGAN	QUICK & EASY

Brussels sprouts are underutilized vegetables that have an undeserved reputation of being unpalatable. Most people find this cruciferous vegetable unpleasant because they have only had it overcooked. When Brussels sprouts are cooked too long, they have a sulfur-like odor that can be off-putting, and the scent can linger long after the vegetables are put away. This salad uses raw Brussels sprouts, so all you will taste is the lovely fresh cabbage flavor. Make sure you wash your shaved Brussels sprouts very well in cold water because grit and dirt can hide in the tight cluster of leaves.

FOR THE SALAD:                                                  

• 2 pounds Brussels sprouts
• 1 scallion, chopped
• ¼ cup chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon chopped fresh thyme

FOR THE VINAIGRETTE:                                   

• 3 tablespoons melted coconut oil
• 1 tablespoon white vinegar
• ½ teaspoon grainy mustard
• Pinch sea salt
• Pinch freshly ground black pepper

TO MAKE THE SALAD:

1.Using a vegetable peeler or mandolin, shave the Brussels sprouts into a large bowl.

2.Add the scallion, parsley, cilantro, and thyme. Toss to mix.

TO MAKE THE VINAIGRETTE:

1.In a small bowl, whisk the oil, vinegar, mustard, salt, and pepper until blended.

2.Toss the vinaigrette with the Brussels sprout mixture until the vegetables are well coated, and serve.

PER SERVING Calories: 190; Total Fat: 11g; Saturated Fat: 9g; Cholesterol: 0mg; Total Carbohydrates: 21g; Fiber: 9g; Protein: 8g